1 ) In a large bowl, mix the sugar, cocoa powder, and flour with the help of melted butter or oil. Then add hot milk and coffee and mix the whole together until well mixed. (The hot milk will bring out the cocoa flavor even more, and help you to mix and dissolve the cocoa powder)
2 ) Transfer your batter into a buttered and floured cake pan, lined with parchment paper you can use a round pan if you prefer.
3 ) Put your cake in a preheated oven at 180 degrees Celsius or (350 Fahrenheit) for about 25 minutes.
4 ) Use a toothpick to check if it’s cooked. If it comes out clean, you’ll know your cake is ready take it out from the oven. Let it cool for five minutes in its pan, and then you can turn it over and let it cool completely.
Now, let’s make a chocolate caramel syrup to soak your cake with. The chocolate caramel makes this cake sticky and gooey along with the frosting.
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- Over The Range Microwave
- 6-Quart Oval Manual Portable Slow Cooker
- Ninja Professional Countertop Blender
- Nutribullet 600W Nutrient Extractor
How to make the chocolate syrup:
1 ) In a saucepan, put some sugar and water. If you want a basic chocolate simple syrup, let the sugar dissolve bring it to a boil and then turn it off. But if you want a thicker syrup which is going to be all nice and sticky, let it cook for about five minutes on a low heat. Allow it 5 mins to evaporate some water and then turn off the stove.
2 ) Stir in your cocoa powder the hot sugar will instantly dissolve the cocoa powder. And congratulations! You’ve just made chocolate syrup. Now, you need to let it cool in the fridge to thicken up, and it’s ready to use it for the cake strain.
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1 ) Heat up some cream, and pour it over your chocolate and let it stay for about 30 seconds, and then mix and it will become a beautiful glossy cream. It will thicken up as it sit, so, just let it sit for about 20 minutes.
2 ) Poke some holes with a toothpick in your cake, and spoon over that delicious chocolate caramel. The amount of chocolate syrup it’s up to you. You can add as much you want, however, I don’t recommend you add more than 5 to 6 tbsp. to your cake. Because, this cake is already really moist, and the caramel is not meant to soften your cake, but it’s just meant to give you that sticky texture.
NOTE: To avoid crystallization, try to not stir your chocolate caramel.